FILLING 1 lb Ground beef (round)

1 Garlic clove, chopped

1 c Onion, chopped

1/2 c Green bell pepper, chopped

1/3 c Celery, chopped

1/3 c Green onion, chopped

1 1/2 ts Salt

1 ts Black pepper

1 ds Red pepper

1 c Cooked rice

1/2 c Catsup

1 tb Parsley flakes

DOUGH 5 1/2 c Self rising flour

2/3 c Shortening plus

2 tb Shortening

2 Eggs, beaten

1 3/4 c Milk

8 c Vegetable oil

FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White